Hi Samuel, what problem would you most like to solve today? 

‘On the one hand, I really love food, cooking, craftsmanship, and quality. But on the other hand, there’s a global problem: how do we make sure everyone in the world has enough to eat? And how do we ensure that food is healthy both for people and the planet? We need to transform gastronomy into a system that not only provides delicious food but is also produced in a way that’s good for the world.’ 

What inspired you to start doing this work? 

‘After secondary school, I wasn’t quite sure what I wanted to do, so I spent a year working in a kitchen, and then I went on to study Political Science. What struck me during that time was that in the restaurants where I worked, people knew a lot about great food and how to beautifully present dishes, but not much about the origins of the food. At university, I met people who knew a great deal about food policy, but they weren’t focused on what makes food taste good. My background allows me to speak both of those languages. Building a bridge between those two worlds is necessary: we need to engage chefs and restaurants in thinking about the world behind food, and also bring policymakers on board to talk about food in a way that isn’t just abstract.’ 

What, in your view, is the most important development that you or your sector should focus on? 

‘One of the key issues right now is how we deal with meat. In my book Worstelingen. I explore how we can encourage a larger group of consumers to eat less meat. There are many developments in this area, such as hybrid products that are half meat and half meat substitute. Opinions vary, but if that’s a way to get meat-eaters to consume 40% less meat without them noticing, that’s a huge step forward!’ 

‘Things really need to change. And it’s better to do it now, while we still have options, before the climate and food crises get even worse. It has more impact to get a large group of meat-eaters to eat just a little less meat than it does to double the percentage of vegetarians, which is only 4% in the Netherlands.’ 

What place or food reminds you of the UvA? 

‘During my studies, there was Tony at the Binnengasthuis campus who made sandwiches in the Atrium. I used to get a BLT without tomato from him every day. Tony knew exactly what I wanted; as soon as I got in line, he’d already start making it.’ 

‘I also spent a lot of time in the kitchen during my studies. I helped set up Skek, a student café on the Zeedijk. I had a wonderful time there, and it’s still going strong!’ 

What advice do you have for current UvA students? 

‘For me, the moment I was able to connect Political Science with food was really important. That’s when I started enjoying university a lot more and truly understood why I was there. So my advice would be: make sure what you’re doing is relevant to you. Think about what you really enjoy and how you can make a difference in that area.’